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Breads | Canning | Desserts | Gluten Free | Main Dishes | Pasta | Sausage Making   

Seafood | Side Dishes | Slow Cooker | Snacks | Soup | Vegetables



1-tbsp olive oil
3-leeks, white part only, cleaned and thinly sliced
4-stalks celery, cut into -inch pieces
4-medium carrots, peeled and cut into -inch cubes
2-potatoes, peeled and diced
4-cups shredded cabbage
2-sprigs fresh rosemary (2-tsp dried)
2-cloves garlic, minced
1-tsp salt
-tsp cracked black peppercorns
1-28oz can tomatoes, including juice
6-cups chicken or vegetable stock
1-19oz can white kidney beans
1-small zucchini, cut into -inch cubes
-cup green beans, cut into 1 pieces
Freshly grated Parmesan cheese
8-baguette slices

Place the cubed zucchini in a colander
Sprinkle with salt and let drain at least 20 minutes
Rinse off under cold water
In a skillet, heat oil over medium heat
Add leeks, celery, carrots, potatoes and cabbage
Stir to combine
Reduce heat to low and cook for 10 minutes until vegetables have softened
Increase the heat to medium
Add rosemary, garlic, salt, and pepper
Cook, stirring for 1 minute
Add tomatoes with juice, breaking up with a spoon, and bring to a boil
Transfer mixture to slow cooker
Add the chicken stock and white beans
Stir well to combine
Cover and cook on low for 8-10 hours or on high for 4-5 hours
Add the zucchini and green beans
Cover and cook on high for 20 minutes or until vegetables are tender
Preheat broiler
Brush the 8 baguette slices with olive oil on both sides
Toast under broiler, turning once
When ready to serve, place a baguette slice in the bottom of each bowl and ladle soup over top
Grate the Parmesan cheese over top